Southwest Tofu Scramble
Start your day with this delicious southwest tofu scramble recipe. It’s so flavorful you’ll never know its completely plant-based.
Ingredients
- 1 tablespoon butter, Earth Balance
- 8 ounces super firm tofu, drain off the liquid and press out the moisture using a paper towel
- ⅓ cup onion , diced
- 1 teaspoon turmeric
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon cumin
- ¼ teaspoon dry mustard
- ¼ teaspoon black pepper
- 1 can ranchero chili beans , 15 ounce can, rinsed and drained
Optional toppings
- ½ cup halved cherry tomatoes
- 2 tablespoons jalapeno, sliced or minced small
- ½ avocado, peeled, pitted and sliced
- 2 tablespoons cilantro, roughly chopped
- 3 corn tortillas , warmed
Equipment
- 9 inch cast-iron skillet
Instructions
- Heat a cast iron skillet over medium heat.
- Gently spray it with cooking spray and add one tablespoon vegan butter.
- Add the prepared super firm tofu and break it up like you would break up using a spatula. Should resemble ground beef.
- Once the tofu is broken up, add the spices and diced onions. Spices include, turmeric, dry mustard, onion powder, garlic powder, cumin, salt and pepper.
- Saute everything together until the tofu begins to get slightly crispy and the onions are soft.
- Next, you’ll rinse and drain the beans and add them to the skillet with the tofu scramble.
- Toss everything together until the beans are heated through.
- Remove the cast iron from the heat and top everything with your favorite garnishes.
Nutrition
Serving: 1serving, Calories: 112kcal, Carbohydrates: 5g, Protein: 7g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 10mg, Sodium: 426mg, Potassium: 61mg, Fiber: 1g, Sugar: 1g, Vitamin A: 120IU, Vitamin C: 2mg, Calcium: 106mg, Iron: 1mg